Argentine-Inspired Chimichurri And Tomato Pizza Recipe
Prep Time:
18 minutes
Cook Time:
8 minutes
Servings:
1 Pizza
Ingredients
  • ½ bunch parsley
  • 1 teaspoon dried oregano
  • 3 cloves garlic
  • 1 medium red chile pepper, seeded and finely chopped
  • ½ teaspoon ground sweet paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon + 2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 (15-ounce) premade pizza dough, room temperature
  • 1 tablespoon cornmeal or olive oil
  • 4 ounces fresh mozzarella, thickly sliced
  • 2 ounces sharp provolone, cut into ⅜-inch cubes
  • ⅓ cup halved cherry tomatoes, heaping (about 8)
  • ⅛ teaspoon red pepper flakes
  • ⅛ teaspoon dried oregano
Directions
  1. To make the chimichurri, first use a chef's knife or mezzaluna to chop the parsley as finely as you can and finely mince the garlic. Make sure you have ½ cup chopped parsley. Transfer the parsely and the garlic to a small bowl.
  2. Add the chile pepper, paprika, salt, and black pepper to the bowl and stir to mix.
  3. Pour the vinegar, lemon juice, and olive oil into the bowl and stir well. Let the chimichurri sit out on the counter for at least 1–2 hours to develop more flavor. If you have time, let it sit out overnight for the best flavor (while not traditional, refrigeration is advised).
  4. Preheat the oven to 500 F.
  5. Place the ball of dough on a floured work surface and sprinkle a little flour on top.
  6. Gently press the dough into a disc shape with flattened fingertips, starting in the center and working your way outwards.
  7. Flip the dough and continue pressing it in the same way to gradually enlarge the disc until it reaches 12 inches in diameter. Be patient and don't pull the dough.
  8. Sprinkle the cornmeal onto a circular baking pan or grease the pan with oil. Place the dough in the pan.
  9. Tear the mozzarella slices into rough chunks.
  10. Evenly distribute the mozzarella and provolone on the dough, leaving a ½-inch border empty around the edge.
  11. Spoon the chimichurri around the cheese.
  12. Evenly distribute the cherry tomatoes halves and sprinkle red pepper flakes and dried oregano on top.
  13. Once the oven is fully preheated, place the pan on the lowest oven rack and bake for 8–11 minutes, until the cheese is melted and the crust is browned.
  14. Let cool for 5 minutes, and serve.